By Annemarie Colbin
Ten years in the past, Colbin's nutrition and therapeutic stood on the vanguard of the nutrition revolution, exploring the hyperlink among nutrition and overall healthiness. during this anniversary version, she presents updates on fresh nutritional platforms, together with low-fat, foodstuff combining, and substitute medication.
Read or Download Food and Healing (Tenth Anniversary Edition) PDF
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Additional resources for Food and Healing (Tenth Anniversary Edition)
Add the rest of the ingredients, stir well and bring to a boil. Reduce heat to medium and simmer for about 3 minutes until the sauce is thickened. Set aside. 2 Deep-fry the shredded ginger in 3 tablespoons of oil over high heat until golden brown and crispy. Set aside. 3 Lightly coat the fish fillets with the seasoned flour. Heat the oil in a wok over high heat and deep-fry the fillets until golden brown and crispy, 3 to 5 minutes. Place on a serving platter. 4 Pour the Ginger Sauce over the deep-fried fillets.
The paste can be stored in the fridge for 1 month or in the freezer for up to about 3 months. 2 Rub the salt and pepper onto the beef. Grill on a charcoal or pan grill over medium heat for 5 to 10 minutes until browned on the outside but still pink and moist inside. Set aside. When cool, cut the beef into slices and arrange on a serving platter. 3 Combine the coconut milk, palm sugar and Green Curry Paste in a wok or saucepan and simmer over low heat, stirring constantly, until the sauce is thickened.
Remove from heat and serve with steamed rice. 15 cherry tomatoes Serves 4 6 kaffir lime leaves, thinly Cooking t i m e : 15 mins 1 red chilli, sliced Preparation t i m e : 15 mins 10 basil leaves, sliced 300 g (10 oz) Chinese roast duck This delicious curry combines Chinese roast duck with spices and fragrant herbs. 36 Poultrv Serve family style in a casserole or pot, or in individual portions (shown at right). Grilled Lobster with Spicy Basil Garlic Sauce 700 g ( l ½ l b s ) fresh lobsters, crayfish or king prawns, shelled and cleaned Pinch of salt and pepper 2 tablespoons Crispy Fried Basil Leaves (see Note), to serve Spicy Basil Garlic Sauce 2 tablespoons oil 4 cloves garlic, sliced 1 to 2 bird's-eye chillies 2 red chillies, sliced 1 tablespoon oyster sauce 1 tablespoon fish sauce 1 teaspoon sugar 10 basil leaves, sliced ] /2 teaspoon cornflour in 1 tablespoon water 1 To make the Spicy Basil Garlic Sauce, heat the oil in a wok or saucepan over medium heat.